Easiest Dark Chocolate Brownies

Decadent, fudgy, chocolatey brownies are a crowd pleaser. You will never look at any other brownie recipe after you’ve tried this.

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Hello HTS community,

Today I bring to you, the very decadent Dark Chocolate Brownie Recipe. I know across the internet, you will find 100’s of these with ‘The Best’ and ‘The ultimate’ tags, but trust me, this simple one is all you need. This recipe will never fail you.

To talk about the history of brownies, they were developed by an American during the 19^th century, to address to a demand of a cake-like dessert, smaller than a piece of cake that could be included in boxed lunches. Because of this request by a local hotel owner, today we have the pleasure of enjoying variety of brownies.

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I have made brownies more than a 100 times, and they always turn out to be perfect. This recipe makes about 20 pieces, and you always multiply to make more. To make a vegan version, please refer to the egg substitute section below. You can make different versions like caramel brownies, chocolate-orange brownies, with the same recipe as the base.

Brownies taste amazing as they are, and become a delight when served with a scoop of Basil Ice-cream, or whipped cream or even a cream cheese glaze. The side elements are easy to make and elevate the whole brownie experience. So get ready for some chewy goodness, and make a batch.

Pro-tip: Brownies taste best the next day, so make the batch one day prior.

Ingredients you will need:

• Brown sugar- 1 cup
• White sugar- 3/4 cup
• Neutral tasting oil- 1 cup
• Unsweetened cocoa powder- 1/2 cup
• Vanilla extract- 1 teaspoon
• Eggs (at room temperature)- 4
• All purpose flour- 1+1/2 cup
• Baking powder- 1/2 teaspoon
• Salt- 1/2 teaspoon
• Walnuts (roughly chopped)- 1/2 cup
• Dark chocolate (70% or more, chopped)- 1/2 cup
• Flaky salt- a pinch

Egg substitute:

For each whole egg used, you can substitute it with one of the following:

• 1 tablespoon ground flaxseed+ 2 tablespoon water
• 1/2 banana mashed
• 1/4 cup yogurt

Steps to make brownies:

• Preheat the oven to 180 degrees Celsius and line a 7*11 inch baking tray with parchment paper and set aside.

• In a large bowl, whisk together eggs, sugar and oil until slightly fluffy. Add vanilla extract and mix again.

• Sieve together all purpose flour, cocoa power, baking power and salt. Mix the dry ingredients with the egg mixture. Do not over mix the batter.

• Fold chopped walnuts and dark chocolate pieces, and spread the mixture on the tray and sprinkle flakey salt.

• Bake at 180 degree Celsius for 25-30 minutes, or until the middle of the brownie does not jiggle.

• Cool on a wire-rack and slice into pieces. Store in an airtight container for up to 3 days on room temperature, or a week in refrigerator.

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